Caramel Pecan Cheesecake Minis

Why Make This Recipe

Caramel Pecan Cheesecake Minis are a delightful treat that combines the creamy richness of cheesecake with the nutty crunch of pecans and the sweetness of caramel. These mini desserts are perfect for any occasion, from family gatherings to special celebrations. They are easy to make, and their bite-sized nature makes them a hit among guests. Plus, who can resist a dessert that looks so fancy but is actually simple to prepare?

How to Make Caramel Pecan Cheesecake Minis

Ingredients:

• 100g graham cracker crumbs
• 3 tbsp melted butter
• 1 tbsp brown sugar
• 225g cream cheese (room temp)
• 75g sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp sour cream
• 1/2 cup chopped pecans
• 1/2 cup caramel sauce (store-bought or homemade)
• Pinch of sea salt (optional)

Directions:

1. Preheat your oven to 160°C (325°F). Line a muffin tin with 9-12 cupcake liners.
2. In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter together. Press this mixture into the cupcake liners. Bake for 5 minutes, then let them cool.
3. In another bowl, beat the cream cheese until fluffy. Gradually add the sugar, egg, vanilla extract, and sour cream. Mix until smooth.
4. Spoon the cheesecake mixture over the cooled crusts until they are about 3/4 full.
5. Bake the mini cheesecakes for 15-18 minutes until the centers are just set. Allow them to cool completely.
6. Chill in the refrigerator for at least 2 hours before serving.
7. Before serving, spoon caramel sauce over each mini cheesecake. Top with chopped pecans and sprinkle with sea salt if desired.

How to Serve Caramel Pecan Cheesecake Minis

These mini cheesecakes are best served chilled. Arrange them on a platter for a beautiful display. You can add extra caramel drizzle and a few pecans on top for a more festive look. They are perfect for parties, picnics, or even a cozy night in!

How to Store Caramel Pecan Cheesecake Minis

Store the cheesecake minis in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to make them ahead of time, you can prepare them a day in advance and just add the caramel and pecans right before serving.

Tips to Make Caramel Pecan Cheesecake Minis

• Make sure the cream cheese is at room temperature to ensure a smooth and fluffy filling.
• Don’t overbake the cheesecakes; they should be slightly jiggly in the center when you take them out.
• If you prefer a bit more crunch, feel free to add more pecans or toast them lightly before adding them on top.

Variation

You can customize these minis by using different nuts or sauces. Try using walnuts or almonds instead of pecans, or replace the caramel sauce with chocolate sauce for a different flavor.

FAQs

Can I use a different type of nut?

Yes! You can use walnuts, almonds, or even hazelnuts if you prefer.

Can I make these cheesecake minis gluten-free?

Yes! Substitute the graham cracker crumbs with gluten-free cookie crumbs to make them gluten-free.

How can I make homemade caramel sauce?

To make homemade caramel, heat sugar in a saucepan over medium heat until melted and golden. Add a bit of butter and cream, stirring until smooth. Be careful as it can get hot quickly.